Electric's "Cork on a Fork Fest Menu" Highlights Local Producers

 Electric's "Cork on a Fork Fest Menu" Highlights Local Producers

Got ourselves an upstairs window table overlooking the river as we enjoyed the special Cork on a Fork Festival Menu at South Mall's Electric yesterday evening. We had a great view of the sunny scene and the outdoor tables by the boardwalk were packed. 

Local producers are highlighted on the menu including Ardsallagh Goats, Twomey's Butchers, Toons Bridge Dairy, Stonewell, Kinnegar, 9 White Deer, Franciscan Well and Beamish! The menu consists of three courses, costs €35.00 per person and runs until Saturday the 19th of August. There are choices under each course heading and some delicious surprises along the way, including that Beamish dessert! Check it all out here at Cork on a Fork or book direct at Electric.

Both of our starters were top drawer.
The Carpaccio of Twomey's Beef Fillet (above) came with wild mushrooms and shallot rings and was packed with flavour and also much more tender than most of the type, much closer to melt in the mouth, a million miles away from those tough and stringy examples you sometimes come across.
Our other starter (below) was Ballycotton Scallops with Twomey's Black Pudding and shallot. This is a tried and tested combination enhanced here by quality ingredients.
The third starter on the menu was Ardsallagh Goats Cheese parcel with Blackberry & Apple Compote. Sounds good too! 

Must say I was very happy indeed with my juicy cheesy mains, the Toons Bridge Mozzarella Moussaka with Grilled Aubergine, Courgette & Crushed Tomatoes (above). The vegetables, especially the tomatoes, were just superb.

Above, we have your classic fish and chips, another superb dish from the Electric kitchen described as Ballycotton Beer Battered Hake and Chips with minted pea purée, tempura. You had no bother finding the generous fish here as the batter was less than wafer thin.

The third mains available was Twomey's 6-oz sirloin steak with Mushrooms, Onion Rings, Goose Fat Chips and North Cork Garlic Butter

We enjoyed both desserts but the Beamish and Date Pudding with Beamish Caramel and Vanilla Ice Cream (below) got the nod as being the favourite on the night! Dangerously delicious! Not that there was anything amiss with the West Cork Strawberry Mille Feuille with the Strawberry and Prosecco Coulis. 

One for the road? This Stonewell is the one!

Blas na hÉireann Cork Finalists 2023 Announced

Blas na hÉireann Cork Finalists 2023 Announced

 The finalists for Blas na hÉireann, The Irish Food Awards, 2023 have been announced and the countdown is now on for the return of the awards weekend to the pretty seaside town of Dingle. The three-day event will take place from Thursday September 28th to Saturday 30th September. 

Denis and Kate of Kinsale Mead Company

After the joyous reunion of last year’s in-person event for the first time in two years, the excitement is already building and the Blas team are hard at work preparing for the arrival of food and drink producers across Ireland to celebrate the very best of Irish. 

Now in its 16th year, Blas na hÉireann saw its highest entries from across all categories along with many new producers entering the awards for the first time this year. During the judging, which took place over June and July, over 3,000 entries were judged, the highest on record.

“The Blas na hÉireann awards are the highlight of the year for Cork producers as it pits their produce against the best that this country has to offer.” said  Joe Burke, Assistant Head of Enterprise, LEO South Cork. “We are very fortunate to have such awards that provide consumers’ reassurance of the quality and excellences of our producers. Cork producers are always well represented at Blas and receive many accolades and awards. We would like to complement the hard-working committee, judges, and sponsors of the awards which without them would not be possible. The Cork Local Enterprise Offices (South, North/West & City) are glad to be one of the sponsors of the awards and wish Blas continued success.” 

The finalists shortlisted from Co. Cork across a range of different categories are Alternative Christmas Pudding Company, Andrea's Kitchen, Bandon Vale Cheese, Bantry Bay Seafoods, Blackwater Honey, Bluebell Falls ltd, Bó Rua Farm, Carbery Group, Clares Homemade Hummus, Clóna Dairy Products Ltd., Clonakilty Food Company, Clonakilty Gluten Free Kitchen, Coolmore Foods, Folláin, Fresh Fish Deli, Frodo Ltd, Gloun Cross Dairy, Hanleys Puddings Ltd, Hassetts Bakers & Confectioners ltd., Irish Yogurts Ltd, Keohane Seafoods, Kepak, Kinsale Mead Co, Kinsale Spirit, Leahys Open farm, Macroom Buffalo Cheese Products Ltd, Malay Kitchen, McCarthy's of Kanturk, Niamh's Larder, North Cork Creameries, O'Callaghan's Cafe and Deli Ltd, O'Keeffes Bakery, O'Leary's Family Butchers, On The Pigs Back, Original 7 Beverage Co, Sage Restaurant, Second Street Bakeshop, Secret Recipe Limited, Shannonvale, Silver Pail Dairy, Spice O Life Ltd, Stonewell Cider & Nohoval Apple Wine, The Good Fish Company, The Sibly Food Company, Tom Durcan Meats Ltd, Toons Bridge Dairy, Velo Coffee Roasters, Walls Chips, West Cork Distillers, Wildberry Bakery and Ardsallagh Goat's Cheese.

Mural at Sage of Midleton

Speaking as the finalists were announced, Blas na hÉireann Chairperson, Artie Clifford said, “After last year’s success, we are thrilled to be back again. The Blas Village and Eat Ireland in a Day Tents were fantastic additions and created brilliant awareness for the finalists and winners to both the public and key industry people.  Seeing so many new producers enter this year is a testament to the fantastic produce Ireland has to offer and I am looking forward to celebrating past and new finalists and winners again this year.”

This year’s Blas na hÉireann awards in Dingle will see the return of last year’s new additions including the Eat Ireland in a Day tent and the Blas Village where the 2023 finalists will get the opportunity to showcase their products, engage with customers and meet key industry buyers.

 

With over 3,000 products entered in this year’s Blas na hÉireann, making it as a finalist is a huge achievement and one to be very proud of. The competition ramps up year on year, meaning those producers who are short-listed as finalists really are the crème de la crème of Irish food and drink. 

For finalist producers, it is not just their exceptional food & drink which will be celebrated in Dingle but the people themselves, the passionate producers who make the very best of Irish will be recognised and rewarded making this autumn’s Blas na hÉireann a food event not to be missed! 

Glass Curtain reveals its Cork on a Fork Fest Menu. Tried and tested last evening.

 Glass Curtain Reveals Its Cork on a Fork Fest Menu

The Glass Curtain was packed last evening as the popular Cork restaurant revealed its menu for the Cork on a Fork Fest that continues from today until Sunday with over 100 events scheduled. The good news is for the lucky punters who have booked as they will sample the Glass Curtain menu every evening with a booking between 5.00 and 6.00pm while the bad news for others is that the event has been booked out for every day.

The menu costs €38.00 for three courses (starter, main and dessert) but you can also treat yourself to a snack and also a special cocktail (both extra). And of course they have quite a wine list here also and I noted the Cotton Ball beers were going down well last evening. The restaurant supports local and that can also be seen in the menus.

Our starters last night were Skeaghanore duck terrine, house pickles, rhubarb relish (top) and Sticky beets, pistachio cream, Sobhriste cheese. The beets and cheese were probably my dish of the night. The cheese is a crumbly, younger, milled-curd style, like a Caerphilly/Lancashire. Sobhriste, meaning fragile or delicate, is aged for roughly 6 weeks. It has a subtle, slightly lactic flavour, with a crumbly texture and biscuity rind. Delicious. And the terrine was excellent also!

 

The Grilled mackerel, spicy padron broth, nasturtium was the third starter choice.

I was on a dry night, but that was no bother as I was able
 to enjoy a couple of bottles of Stonewell Non-Alcoholic
Cider. I reckon this is one of the best non-alcoholic drinks,
if not the best, in Ireland.

On to the mains now and CL was impressed with the BBQ cod, San Marzano tomato, courgette, and bouillabaisse sauce while I enjoyed my Lost Valley Dairy rare breed pork, grilled beans, rowan berry jus, cauliflower (especially the pork belly). Sides (optional) included Potato Terrine (pictured with pork), Summer Salad, and Greens.

The third choice in this section was the Grilled Peri Peri courgette, tempura courgette flower, pumpkin seeds, courgette.

Delighted to see the fabulous fruit of West Cork Bushbys featuring not once but twice in the desserts and that made the choosing easy. CL picked the Bushby's strawberry, ricotta ice cream, oat biscuit while my choice was the Milk chocolate crémeux, chocolate sablé, Bushby's raspberries, and yoghurt sorbet. No regrets there! Though I'm sure the Carraignamuc farmhouse cheese, honeycomb, and cheese biscuits would have been delicious as well.

A sweet end to a lovely buzzy evening of terrific food and service. 

  

COUNTDOWN IS ON TO CORK OYSTER SHUCKING CHAMPIONSHIP. Two local companies announced as sponsors.

 COUNTDOWN IS ON TO CORK OYSTER SHUCKING CHAMPIONSHIP

(L-R) Sandra Murphy, Group Brand and Communications Manager at the Trigon Hotels;  Kate Mannel, Barry & Fitzwilliam; Group Executive Chef at Trigon Hotels, Alex Petit; Ali Mulcahy, Murphy's Irish Stout (Heineken Ireland).  Pic: Brian Lougheed

Two local companies announced as sponsors for the event

 

Staff at the Metropole Hotel are putting final preparations in place for this weekend’s Cork Oyster Shucking Championship, which will include a demonstration from world-record oyster shucker Paddy McMurray. 

 

Local drinks distributor Barry & Fitzwilliam and Murphy’s Irish Stout have come on board and are sponsoring the event, which is part of the Cork on a Fork festival.  Oyster shucking is the careful process of opening the shell to reveal the delicacy inside and the championship is open to participants of all skill levels.  Paddy McMurray, who is flying in from Canada for the event, will be chief judge for the competition and he will conduct masterclasses for amateur shuckers earlier in the day.

 

The evening will commence with a prosecco and oyster reception, featuring a selection of Irish oysters, including Rossmore Oysters from Co. Cork and Harty’s Oysters from Ring, Co. Waterford.  The shucking competition will be the highlight of the evening, while guests will be treated to live entertainment from MC Joe McNamee. 

 

Sandra Murphy, Group Brand and Communications Manager at Trigon Hotels, said: "Excitement is building here at the Metropole Hotel for the Cork Oyster Shucking Championship and we are thrilled to welcome back Paddy McMurray who treated audiences to his extraordinary talent when he came to Cork previously for the Murphy’s Cork Oyster & Seafood festival.  We are delighted to have the support of two trusted local brands, Barry & Fitzwilliam and Murphy’s Irish Stout, who have been confirmed as sponsors for the event.  We are really looking forward to welcoming seafood lovers and oyster enthusiasts in joining us for an evening of fun and flavour at the Metropole Hotel.”

 

The event takes place on Saturday, August 19th from 7:00pm - 10:30pm.  Tickets are from €30 and are available on Eventbrite https://www.eventbrite.ie/e/cork-oyster-shucking-championship-tickets-679402058847.  Those who want to participate in the shucking competition can email  smurphy@trigonhotels.com 

press release

Spice is the Variety of Life. Athula's Sauces are superb

Spice is the Variety of Life. 

Athula's Sauces are superb.

Spicy Veg

Three ways (at least) to spice up up your veg and meats.

A few weeks back, Athula of Athula Fusion Foods, gave me a couple of bottles of his new range of #srilankanstyle sauces, now available in selected SuperValu Ireland stores.

It is not too hard to work out what to do with the Athula Tomato Ketchup which is flavoured with Sri Lankan spices, spices straight from Athula's own farm in Sri Lanka and used in both sauces.  

Nuts

His Tomato Ketchup is sweet, acidic, mildly spicy, and fragrant with a thick, pourable texture "goes excellent with various foods". We tasted the ketchup and immediately gave it the thumbs up, a winner for sure. The "Devilled" Sauce though is a step up in heat (even though pineapple has been added to tone it down a little).

So we got the old brain box working (lots of recipes on the net, of course) and came up with a few combinations that worked out very well indeed. This first one is very simple. Called to the local SuperValu here in Mayfield and bought a pack of Pecan Nuts (though many other nuts will do equally as well). 

Hot Nuts

1 - Select the amount of nuts you want. Using a small bowl, pour in a fifty fifty mix of the two sauces for your first attempt. You'll probably add more of the Devil in future attempts! Use just enough sauce to coat the nuts.

2 -Spread them onto a baking sheet.

3- Preheat the oven to 140-160 degrees, and bake for around 30 minutes until the sauce dries and coats the nuts. 

This is a beauty, perfect with a bottle of beer or just as a snack. And don't worry if you have too much. Use the remainder on the day after. 

Hot Veg

You'll like these spicy vegetables. Use Sweet Potato, Peppers, Carrots (that have been blanched in advance), Cauliflower, and Parsnips, either all of them or just one or two. It looks as if the "softer" ones, such as cauliflower and sweet potato, pick up the sauce best. Again experiment with the amounts and proportions of the sauces until you have settled on what suits you. 

Toss the veg in olive oil, shake on salt and pepper and then toss in the sauce, same as the nuts. And then marinate for about an hour.

Again lay them out on a tray and cook in the oven for about 25 minutes (can also be done in the BBQ but time will vary!) and then enjoy. Can be used on their own or as a side dish.  Super tasty and delicious.

Hot Chicken Tonight!

Here's another simple recipe, this based on a tray of chicken wings. These need to be prepared in a marinade of grated garlic, grated ginger, a dash of olive oil, and enough of the sauces (again we used both, we used three Devil to one of the Ketchup) to coat them. Once coated with the sauce(s), keep in the fridge for half an hour or even longer if you have the time. By the way, the Devil is hot but not off the scale hot!

Then transfer them to a hot oven and cook for about 30 minutes. Have them on their own as a mid-day snack or use a salad and make a main course from them, a very tasty main course!

If you get through two or three of these recipes, you'll have a good idea of the proportions of the sauces that suit your palate and you will be good and ready to move on to the tempting dish that Athula himself made when launching his new range at the Cork Summer Show. Check out his Devilled Chicken Sri Lankan Style recipe and video here.

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CorkBillyBeers #39. Craft August Sessions with Wicklow Wolf, Whiplash, Bullhouse and Rascals

CorkBillyBeers #39

Craft August Sessions with Wicklow Wolf, Whiplash,  Bullhouse and Rascals

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Wicklow Wolf Pocket Dial Juicy IPA 4.2% ABV, 440ml can Bradleys

This recent Wicklow Wolf beer, tagged as a modern hazy IPA, is called Pocket Dial and is a Juicy IPA, double dry hopped with Citra, Centennial and Idaho 7.

Colour is orange, hazy of course, with a bubbly white head. Expect citrus and tropical flavours with soft stone fruit undertones, they say. And you get that, with a bit more, from the all-American hop line-up. It is clean and refreshing though, well-balanced even if tilted more towards the hop lovers, that tilt enhanced by the double dry hopping.

Very Highly Recommended.

Pocket Dial is best enjoyed with friends and with your phone on silent. But where did that name come from? Our direct line to the lair explains: “…inspired by the countless times we've all been pocket dialled by Quincey (the founder & CEO) and the numerous overheard conversations on the other end of the line”.

 

Geek Bits

Hops: Citra, Centennial& Idaho 7 .

Malts: Pale Ale, Wheat, Cara Ruby, Oats

IBUs 20

Pocket Dial is number 38 in the brewery’s Endangered Species brews, a series of small batch, limited edition crafted beers. These beers are so rare that only a lucky few will get to experience them in the wild before they become extinct.

Catch it while you can!

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Whiplash Rollover Session IPA 3.8% ABV, 330ml can, No 21 Coburg Street

Looking for a decent session beer? No shortage but my go-to is this Whiplash Rollover. Murky orange is the colour - no way you’re going to see through this haze! This was our session beer of 2020 and this most recent tasting confirmed it’s as likeable as ever.

Pale yellow colour with a  short-lived white head over a hazy body. Citrus fronts the aromatics. And the quartet of hops dominate the palate. Amazing that this has so much hops and still weighs in at less than 4.00% ABV. Quite a concentration of hops then, before a lip-smacking finalé.

They say: Same hop rate as our DIPA’s, less than half the alcohol. A very heavily hopped Session IPA: this comes at you with buckets of Simcoe, Ekuanot, Citra and Mosaic hops with a light touch of malts and an easy crushable body. Unfiltered, hazy, hoppy and juicy – Rollover is a New England inspired IPA without the heavy alcohol in tow.

With its burst of aromas and flavours and low ABV, this is what a session beer is all about and is Very Highly Recommended.

Very Highly Recommended

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Bullhouse Road Trippin’ Extra Pale 4.0% ABV, 440 ml can No 21 Coburg St

“Everyday beer for the everyday hero. Showcasing our love of Citra.”

That’s the introduction to their Extra Pale by Belfast Brewery Bullhouse.

It is pale for sure and a murky one at that, with a short-lived head. Citrus notes top the aromas and play the top flavour role as well.  I’ve read, in more than one place, that this is a “Citrus banger”. I can agree with that but don't worry it won't blow your head off. It is quite supple and nicely hoppy and thanks to the deployment of the extra pale base and house yeast, is an easy-drinking ale, fresh, crisp and clean

Highly Recommended

Geek Bits

Malts - Pale, Dextrin, Oats, Wheat

Hops - Citra (10g/L)

Yeast - AY5 

All 440ml Cans

Vegan friendly!

The story of Bullhouse Brew Co began in 2011, when founder Willy Mayne got a taste for great beer on a road trip around the west coast of the US with his brother. Visiting Green Flash Brewery in San Diego was the epiphany moment. Drinking flavoursome beers on an out-of-town industrial estate on a Friday afternoon with a mix of local office and factory workers and seeing how beer and particularly breweries can be an integral part of the community was a real eye-opener.

Back home, Willy started homebrewing on the farm he grew up on just outside Belfast. Four years, he set to work converting the old bull’s house into a tiny 500sq ft brewery. Twelve months later, he converted the Bullhouse into a small brewery, buying second-hand equipment from dairy farms and other breweries across Ireland, including a mash tun made from a converted catering fridge. Starting a commercial brewery for £600 doesn’t result in anything too pretty, but it was something, and it made some tasty beer.

Good to report that the beers are still tasty, even if production methods now are a bit more sophisticated.

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Rascals Happy Days Session Pale Ale, 4.1% ABV, 330 ml can Bradleys

Expect hints of Passionfruit and honeydew Melon. 

That’s what the label indicates on my unfiltered, unpasteurised 330 ml can from Bradleys. Brewers Rascal also sell this in 5-litre mini-kegs, ideal if you are planning a session. 

“There's any and every reason to have one of our mini-kegs chilling in your fridge. Best consumed within 24 hours of opening, these little beauties are an ideal way to have fresh Rascals on tap for you and your gathering. Pick one up at Rascals HQ Inchicore (open Mon-Fri from 4pm, Sat & Sun from 1pm) or buy one online and we'll deliver.”

An attractive alternative to all the hassle of party organising is to head over to the Rascals HQ in Inchicore. Grab yourself one of their pizzas and a pint poured straight from the tap, sit down and enjoy the tap-room experience!

And that Passionfruit and Melon? Well yes, it is there, on a well-balanced palate as the hops shine through. Nothing too heavy though, just a pleasant summer thirst quencher.

Recommended.